Unit 1 Chemical Basic Knowledge
Chapter 1 Atoms and Molecules
1. Elements and compounds
2. Chemical reactions and physical changes
3. Atoms and molecules
Chapter 2 Organic Compounds
1. What is an organic compound?
2. Kinds of organic compounds
3. The saturated hydrocarbons, or Alkanes
4. Structure
Unit 2 Biochemistry
Chapter 1 Chemical Elements of Life
1. The origin of life
2. The chemical elements of life
Chapter 2 Biomolecules: Carbohydrates, Lipids and Protein
1. Many important macromolecules are polymers
2. Carbohydrates
3. Lipids
4. Protein
5. Nucleic acid
Chapter 3 Glycolysis
1. Glycolysis pathway in many organisms
2. The citric acid cycle
Chapter 4 Diabetes and Human Health
1. What is diabetes mellitus?
2. What causes diabetes?
3. Diabetes diagnosis
4. Regulation of glucose transporter translocator in health and diabetes
Unit 3 Microbiology
Chapter 1 Introduction of Microbiology
1. The discovery of microorganisms
2. The relationship between microorganisms and diseases
3. The develomn&bsp;of techniques for studying microbial pathogens
4. Members of the microbial world
Chapter 2 Microorganism and Culture Media
1. The common nutrient requirements
2. Nutritional types of microorganisms
3. Uptake of nutrients by the cell
4. Culture media
Chapter 3 Microbial Growth
1. The Growth curve
2. The Continuous culture of microorganisms
Chapter 4 Recent Develomns&bsp;in the Production of Valuable Microbial Products
Unit 4 Fermentation Engineering
Chapter 1 Fermentation Microbiology and Biotechnology
1. The nature of fermentation
2. Chemical and biological engineering
Chapter 2 Strain Screen
1. Selection and screening
2. Mutagenesis
Chapter 3 Fermentation Medium
1. Fermentation medium
2. Growth medium
Chapter 4 Fermentation Engineering
1. Fermenters
2. Other fermenter design and ancillary equipment
Chapter 5 Production of Antibiotics
1. Antibiotics
2. Penicillins
Unit 5 Enzyme
Chapter 1 The Biological Catalysts of Life
1. Introduction
2. Classi.cation and nomenclature of enzyme
3. Enzyme applications
Chapter 2 Enzyme Production
1. Summary
2. Enzyme sources
3. Strain development
4. Growth requirements of microorganisms
5. Fermentation
6. Regulations during enzyme production
Chapter 3 Immobilized Enzyme Technology
1. Immobilization techniques
2. Bene.ts and characteristics
Unit 6 Production of Dosage Forms
Chapter 1 Introduction to Drugs
1. What is a drug?
2. Drug bioavailability
Chapter 2 Oral Preparation
1. Dosage forms application
2. Absorption
Chapter 3 Parenteral Administration
1. Introduction
2. Routes of parenteral administration
3. The preparation of parenteral products
Chapter 4 Drug for External Use
1. Epicutaneous route
2. Ocular, otic, and nasal routes
Unit 7 Good Manufacturing Practice for Drugs
Chapter 1 Process Validation：General Principles and Practics
1. General considerations for process validation
2. Stage 1——process design
3. Stage 2——process quali.cation
4. Stage 3——continued process veri.cation
Chapter 2 Non-Penicillin β-Lactam Drugs: A CGMP Framework for Preventing Cross-Contamination
1. Regulatory framework
2.β-lactam antibiotics
3.β-lactamase inhibitors
4.β-lactam intermediates and derivatives
汤卫华，女，36岁，副教授，任职于天津现代职业技术学院。主要作品：《发酵过程控制技术》《氨基酸发酵生产技术》。
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